Creamy coconut pork curry

  • 30 mins cooking
  • Serves 4
  • Print
AWW July 2009


Creamy coconut pork curry
  • 1 tablespoon peanut oil
  • 600 gram pork fillet, cut into 2cm pieces
  • 1 large (300g) brown onion, sliced thinly
  • 1/4 cup (75g) thai red curry paste
  • 1 (350g) red capsicum, sliced thinly
  • 150 gram snake or green beans, cut into lengths
  • 400 gram can chopped tomatoes
  • 1 2/3 cup (400ml) coconut milk
  • 1/3 cup fresh coriander leaves
  • steamed rice, to serve


Creamy coconut pork curry
  • 1
    Heat half of the oil in a large non-stick frying pan over high heat. Cook pork, in batches, until browned and just cooked through. Remove from pan.
  • 2
    Heat remaining oil in same pan over medium heat. Cook onion, stirring, until soft. Add the curry paste and cook, stirring, until fragrant. Add the capsicum, beans and tomatoes, bring to the boil. Cook, uncovered, for 5 minutes or until the beans are just tender and the mixture has thickened slightly.
  • 3
    Return pork and any juices to the pan with the coconut milk and heat through. Stir in half the coriander leaves.
  • 4
    Serve curry sprinkled with remaining coriander leaves and accompanied by steamed rice, if desired.

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